- 7 ounces risotto
- 4 cups vegetable stock
- 5 ounces mushrooms, slices
- 2 ounces tomato, diced
- 8 - 10 leaves of fresh basil
- 4 tablespoons butter
- 7 ounces Cheddar cheese, cubed
- 2 ounces shallot, diced
- Salt and pepper, to taste
Melt the butter in a large frying pan over medium heat. Add the onion and sliced mushrooms and cook for 3-4 minutes. Add the risotto and stir well. Add a small amount of vegetable stock, keeping the pan on a medium heat. When the stock has been absorbed, add a little more vegetable stock and continue to stir. Repeat this process for 8-10 minutes, then taste the risotto. If cooked, stop adding stock. The risotto will now have a soft creamy texture.
Season with salt and pepper. Add 3/4 of the cubed Cheddar cheese, tomato and basil leaves, stirring over heat for 2-3 minutes until the cheese melts and the basil wilts.
Serve and top with fresh basil and diced cheese.